Is there any better smell than the scent of baking bread? If you have Celiac disease or are gluten intolerant, you may think these fragrant treats are off limits — but you’d be wrong. You can enjoy baking again with these gluten-free recipes without suffering with unwanted stomach issues.
Flourless Chocolate Cake
1 cup unsalted butter
1/4 cup unsweetened cocoa powder
1 1/4 cups heavy cream
8 ounces chopped bittersweet chocolate
5 large eggs
1 cup granulated sugar
1/2 cup sour cream
1/4 cup confectioners’ sugar
Heat oven to 350° F. Grease a 9-inch springform pan with butter and then dust the pan with cocoa powder.
Place ¼ cup of heavy cream and the butter to a saucepan. Now slowly place the chocolate in the saucepan and stir until it melts. Once it melts remove it from the heat.
Place the eggs, sugar and cocoa powder to a bowl. Whisk it together. Pour the batter into the pan. Bake 35 minutes until the dessert puffs up.
Allow the dessert to cool for one hour.
Mix 1 cup of heavy cream with the sour cream and confectioners’ sugar until yummy, soft peaks form. Sprinkle the cake with confectioners’ sugar and serve it with the whipped cream.
4 large apples
3/4 cup maple syrup
1/2 cup walnut pieces
1/4 cup golden raisins
2 tablespoons unsalted butter, cut into pieces
Heat oven to 400° F. Peel the apples and core them. You need to slice about ½ slice off the bottom of the apple so they will sit in the pan without falling. Put the apples in an ovenproof baking dish.
Pour the maple syrup over the apples. Pour the walnuts and raisins into the center of the apples. Place a pat of butter on top of each apple. Bake them for 30 minutes.
Serve the apples in dessert dishes and spoon some of the sauce from the pan over the baked treat.
2 cups almond flour
1/2 cup Splenda Sugar Blend for Baking
1/2 cup softened butter
1/2 teaspoon salt 1 teaspoon vanilla extract
1 teaspoon almond extract
Preheat oven to 300°F. Allow the butter to melt in a mixing bowl and add the rest of the ingredients. Work the ingredients into dough, making small bowls, the size of walnuts. Place them on an ungreased cookie sheet. Bake them for 5 minutes then press the center of the cookie with a fork. Bake for 15 more minutes. These cookies will not brown. Allow the cookies to rest for 5 minutes.
Peanut Butter Muffins
1/2 cup egg white
1/4 cup ground flax seeds
1/4 cup ground almonds
1/4 cup granular, sugar substitute
1/2 cup natural-style peanut butter
1/4 cup ricotta cheese
1 teaspoon vanilla
1 teaspoon baking soda
Preheat oven at 350°F. Place the peanut butter in a microwave safe bowl and heat for 1 minute. Mix the remaining ingredients. Scoop the batter into a mini muffin pan and bake for 15 minutes.